The best producers carefully selected by GUS for you, to bring only the best of Italian food and wine production to your table. GUS: Genuine, Unique and Sustainable.
‘A vita Cirò Rosato
Rosé wine 
Calabria
'A Vita 
Gaglioppo 100%
Appellation: Cirò DOC
Certification: Bio
Vintage Wine: 2018
Size: 0.75 l
Soil: Clay, calcareous
Extension of the vineyard: 2 ha
Average age of the vineyard: 15 years
Average production per ha: 50 ql/ha
Vinification and aging: Harvest: First week of September. Alcoholic and malolactic fermentation: spontaneous completely carried out. Maceration: 12 hours. Coarse filtering in pre-bottling. No clarification.
Total sulfur: 40 mg/l
N. of bottles produced: 4,200 
‘A vita Cirò Rosso
Red wine Calabria
'A Vita Gaglioppo 100%
Appellation: Cirò DOC
Certification: Bio
Vintage wine: 2016
Size: 0.75 l
Soil: Marly clays
Average production per ha: 40-60 ql/ha
Vinification and aging: Harvest: End of September. Spontaneous fermentation. Aging in steel for 36 months. Coarse filtering in pre-bottling. No clarification
Total sulfur: 54 mg/l
N. of bottles produced: 6,000
Awards: Vino Slow (SLOW WINE) - Berebene (GAMBERO ROSSO) 
6.16 Solera 36 lune nature
Sparkling wine Lombardia
Nicola Gatta Pinot Nero 100%
Bubble method: classic
Dosage: 7 g/l
Size: 0.75 l
Soil: Calcareous
Vinification and aging: Solera harvest, from 2006 to 2016. Vinification In white, with soft pressing of the grapes with a horizontal press and spontaneous fermentation with indigenous yeasts. No clarification or filtration. Aging on the lees for 36 months (moons)
Total sulfur: 69 mg/l
N. of bottles produced: 965 
Amaltea
White wine Lazio
Azienda Agricola Artico Trebbiano giallo 100%
Appellation: Lazio IGT
Vintage wine: 2019
Size: 0.75 l
Soil: Volcanic
Extension of the vineyard: 1 ha
Type of plant: Spurred cordon
Log density per Ha: 3,000 logs per ha
Average age of the vineyard: 20 years
Average production per ha: 60 ql/ha
Vinification and aging: Only steel, aged for at least 6 months in the bottle.
Total sulfur: 50 mg/l
N. of bottles produced: 2,400
Awards: VINI BUONI D'ITALIA Guide 
Arboreus
Macerated White Wine Umbria
Antica Azienda Agricola Paolo Bea Trebbiano Spoletino 100%
Appellation: Umbria IGT
Size: 0.75 l
Soil: Clayey alternating with layers of gravel
Type of plant: Spurred cordon, vines married with maple
Average age of the vineyard: 40 years
Average production per ha: 80 ql/ha
Vinification and aging: Harvest by hand in the second decade of October. Fermentation of 24 days with the skins separated from the green stalks, at the time of pressing, and without added sulphites. Wine aged 2 years in stainless steel barrels of which 232 days with the lees.
N. of bottles produced: about 8,000 
Blanc de Morgex et de la Salle
White wine Val d'Aosta
Ermes Pavese Prié Blanc 100%
Appellation: Valle d'Aosta DOP
Vintage wine: 2019
Size: 0.75 l
Soil: Sandy mountain
Extension of the vineyard: 4 ha
Type of plant: Free-standing vines trained in low pergola systems
Log density per Ha: 4,000 logs per ha
Average age of the vineyard: 50 years - Old vineyard
Average production per ha: 60 ql/ha
Vinification and aging: Manual harvest in the last ten days of September - first ten days of October. Subsequently, the whole bunches not de-stemmed undergo a soft pressing, they are then vinified in stainless steel at a controlled temperature with frequent assembly. Sterile filtration before bottling.
N. of bottles produced: 35.000 
Brichet Frizzante… Naturalmente
Sparkling white wine Veneto
Casa Coste Piane Glera 95%, Verdiso 5%
Appellation: Glera Colli Trevigiani IGT
Bubble method: Ancestral
Vintage wine: 2019
Size: o.75 l – 1.5 l
Soil: Clayey, stony
Extension of the vineyard: 1 ha
Type of plant: Upside down or Cappuccina style
Log density per Ha: 3,300 logs per ha
Average age of the vineyard: 50-60 years
Average production per ha: 100 ql/ha
Vinification and aging: White vinification in steel tanks. Rest in steel and natural stabilization in the cold during the winter. In the following spring the wine is bottled without adding yeasts. The "second" fermentation will spontaneously restart in the bottle thanks to the spring warmth. Refinement in the bottle a few months before it can be consumed.
Total sulfur: 40-50 mg/l
N. of bottles produced: 5,000
Award: Guida Slow Wine 
Brunello di Montalcino
Red Wine Toscana
Il Paradiso di Manfredi Sangiovese grosso 100%
Appellation: Brunello di Montalcino DOCG
Vintage wine: 2013
Size: 0.75 l
Soil: Pliocene conglomerate
Extension of the vineyard: 2.5 ha
Type of plant: double spurred cordon
Log density per ha: 3,300 logs per ha
Average age of the vineyard: 30 years
Average production per ha: 45 ql/ha
Vinification and aging: Destemming, pressing, spontaneous fermentation and maceration on the skins for 25 days in vitrified cement vats from 25 to 50 hl. Drawing off, decanting with natural clarification and aging on the fine lees in 10 hl Slavonian oak barrels for 36 months.
Total Sulfur: 25 mg/l
N. of bottles produced: 7,000 
